Tinola

Tinola

Chicken tinola

By
From
The Complete Asian Cookbook
Serves
4-6
Photographer
Alan Benson

Ingredients

Quantity Ingredient
1.5kg whole chicken
1 tablespoon lard or oil
1 onion, thinly sliced
2 garlic cloves, crushed
1 tablespoon fresh ginger, finely grated
1 green papaya, peeled, seeded and sliced
fish sauce, to taste
freshly ground black pepper, to taste

Method

  1. Joint the chicken and cut into serving pieces.
  2. Heat the lard in a large heavy-based saucepan over low heat. Add the onion, garlic and ginger and cook until soft. Add the chicken and stir-fry until the chicken is well browned. Add 500 ml water, bring to the boil, then reduce the heat to low, cover, and simmer gently until the chicken is just tender. Add the papaya to the pan and continue to simmer until very tender. Season with fish sauce and freshly ground black pepper, to taste, and serve immediately.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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